Effect of UV-C radiation on quality indicators of striped catfish (Pangasianodon hypophthalmus) fillets stored under refrigeration

Abstract

The striped catfish (Pangasianodon hypophthalmus), exported mainly by Vietnam, has been widely accepted by global consumers due to its white meat and low cost. However, the highly perishable nature of fish requires the use of alternative technologies to ensure quality and safety for prolonged storage periods under refrigeration. This study investigated the effect of UV-C radiation (1.95 mW/cm 2 for 90 s) on biochemical quality parameters of striped catfish fillets stored at 4 °C for 9 days. Refrigerated samples were analyzed for biogenic amines, pH, total volatile basic nitrogen (TVB-N), ammonia, and lipid oxidation. UV-C-treated fillets had lower (P < 0.05) levels of TVB-N, ammonia, and biogenic amines, and higher (P < 0.05) lipid oxidation than untreated fillets during the storage period. UV-Ctreated fillets had higher (P < 0.05) pH levels than untreated fillets until day 5 of storage, although both had similar pH levels (P > 0.05) on days 7 and 9. This technology is a possible alternative for conservation of striped catfish fillets, but other doses of UV-C must be evaluated to mitigate or prevent the negative effect on lipid oxidation observed here.